This post contains affiliate links. Please read our disclosure policy.
Make the perfect from-scratch mashed potatoes in your dutch oven! These creamy and simple dutch oven mashed potatoes are one of my favorite side dishes for any meal.
Is there anything better than warm, creamy mashed potatoes? They are truly the ultimate comfort food.
These dutch oven mashed potatoes are on repeat in our house because they are easy to make in large quantities and they go with everything.
I always make an effort to keep potatoes, milk, and butter on hand so I can whip up this easy side whever I need to complete a meal.
They are the best mashed potatoes and sure to become a regular feature in your meal plan!
Table of Contents
Why You’ll Love This Recipe
- Mashed potatoes are such an easy side dish! They’re ready in under 40 minutes and take just 5 simple ingredients.
- Whatever the main dish is, mashed potatoes will probably compliment it. I love serving mashed potatoes with so many different meat dishes, from homeamde pot roast to braised brisket to a nice t-bone steak.
- There are so many ways to mix it up and make your mashed potatoes unique! You can get some ideas under ‘variations’ below or experiement with your own additions.
Ingredients
- Potatoes: I typically use russet potatoes, but Yukon Gold potatoes are also excellent in mashed potatoes.
- Butter: High-quality butter makes all the difference for creamy, rich mashed potatoes.
- Milk: I use whole milk, but half and half or cream are also delicious options.
- Salt and pepper: I like to use quite a bit of salt and pepper in my mashed potatoes, but I always start small. Feel free to add more to taste.
Variations
- Feel free to add roasted garlic or caramelized onions to your mashed potatoes for a unique take on this classic dish.
- Stir in a bit of sour cream or cream cheese for a tangy flavor and added richness.
- Boil the potatoes in broth for additional flavor.
- Add your favorite fresh herbs if you like! Rosemary is always a winner with potatoes.
- Try adding toppings to spice up the meal! Crumbled bacon, shredded cheese, or sliced chives are tasty.
How to Make Dutch Oven Mashed Potatoes
Step 1: Add the potatoes to a Dutch oven and cover with water. Bring to a boil and cook uncovered for about 15 minutes, or until you can easily pierce them with a fork.
Step 2. Drain the potatoes, then transfer them to a deep-sided mixing bowl.
Step 3. Add the salt, pepper, and butter. Use a hand mixer on the lowest setting, pulsing on and off for about 30 seconds to mix in the butter and seasonings.
Step 4. Slowly pour in the milk, a little at a time, pulsing the hand mixer until the potatoes are smooth and creamy. *see recipe tips below
Step 5. Give it a taste and add more salt and pepper if needed.
Step 6. Serve right away with your favorite entrée.
Recipe Tips
- Add the milk just a little at a time to better judge your desired consistency. For thicker mashed potatoes, I like to use just 3/4 cup of milk and for creamier mashed potatoes, I’ll use the full cup.
- Run the hand mixer on the lowest setting, and pulse on and off quickly to avoid the potatoes from flying everywhere. Use a tall-sided mixing bowl!
- If you don’t have a hand mixer, you can use a hand masher, stand mixer, or potato ricer.
- Add more salt and pepper to taste afterwards. I like to start with just a little bit, but I frequently end up adding more.
Frequently Asked Questions
I like to use russets or Yukon Gold potatoes. Russet potatoes yield lighter, fluffier mashed potatoes while gold potatoes give more of a creamy, buttery consistency. Both are delicious!
Leftover mashed potatoes can be stored in the fridge in an airtight container. To reheat them, I like to warm them on the stove with a splash of additional milk, stirring regularly so they don’t stick or burn.
Absolutely! Dutch ovens are the perfect pot for mashed potatoes and their large size allows you to make plenty of potatoes. I exclusively make mashed potatoes in my enameled dutch oven.
More Simple Side Dishes
- Vinegar Coleslaw Recipe
- Dutch Oven Baked Beans
- Easy Rice Pilaf Recipe
- Garlic Parmesan Brussel Sprouts
If you tried these Dutch Oven Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dutch Oven Mashed Potatoes
Equipment
- Large dutch oven
- Hand mixer
Ingredients
- 4 lb potatoes peeled and chopped
- 1/2 stick butter
- 1 cup milk
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Add the potatoes to a Dutch oven and cover with water. Bring to a boil and cook uncovered for about 15 minutes, or until you can easily pierce them with a fork.
- Drain the potatoes, then transfer them to a deep-sided mixing bowl.
- Add the salt, pepper, and butter. Use a hand mixer on the lowest setting, pulsing on and off for about 30 seconds to mix in the butter and seasonings.
- Slowly pour in the milk, a little at a time, pulsing the hand mixer until the potatoes are smooth and creamy. *see notes below
- Give it a taste and add more salt and pepper if needed. Serve right away.
Notes
- Add the milk just a little at a time to better judge your desired consistency. For thicker mashed potatoes, I like to use just 3/4 cup of milk and for creamier mashed potatoes, I’ll use the full cup.
- Run the hand mixer on the lowest setting, and pulse on and off quickly to avoid the potatoes from flying everywhere. Use a tall-sided mixing bowl!
- If you don’t have a hand mixer, you can use a hand masher, stand mixer, or potato ricer.
- Add more salt and pepper to taste afterwards. I like to start with just a little bit, but I frequently end up adding more.
